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Free shipping in Italy for orders over 199 € + VAT. Sicily and Sardinia included. Minor Islands excluded
Are you looking for the best professional electric or gas pizza ovens? On Ristoattrezzature you can choose from dozens of different proposals to offer your customers a tasty pizza cooked to perfection!
Ristoattrezzature, has selected for you, several articles dealing with food cooking, including electric and gas pizzeria ovens. To choose the type of oven that best suits your pizzeria or restaurant you need to know some basic features of our ovens.
A gas pizza oven will result in an economic advantage because energy consumption will be reduced, but you must not forget that it requires a connection to a chimney or hood. An electric pizza oven, on the other hand, is equipped with heating elements that overheat and cook the pizza by radiation, maintaining good humidity and better mechanical temperature control.
Professional pizza ovens, therefore, fall into two macro-categories: gas and electric. Electric ovens are now predominant in the market and have evolved with new technologies and additional functions, but gas ovens can be advantageous in many other ways.
Both are equipped with refractory stone, placed on the cooking chamber floor, but it is possible to choose, as an additional option, that the entire chamber is made of refractory stone, including the walls. In the absence of this material, in electric pizza ovens the heating elements on the ceiling will be armoured and positioned in view.
And again, gas and electric tunnel ov ens are equipped with a conveyor belt that guarantees greater productivity and, thanks to the cooking inspection door, makes it unnecessary to check the oven during use.
The professional wood-fired ovens we have selected for you can be lined with either metal or brick and have an internal or separate combustion chamber. The inner linings of these ovens consist of a large refractory surface, which generates a thermal flywheel effect, thus saving wood, and ensuring fast and uniform cooking thanks to excellent temperature stability.
The pizza ovens you can find within this category are:
The refractory stone, with its rough and porous surface, helps to recreate, during baking, a very thin layer of air under the pizza, which helps to dispose of excess humidity in the dough, giving it crispness and texture. The stone also absorbs moisture, enhancing the flavours of the raw materials and giving the pizza dough its characteristic fragrance and softness.
In pizzeria ovens, the stone is generally laid on the slab. Upon request, however, it can also be placed on the top or over the entire baking chamber of the oven. Of course, if you wish to have this option, you must take into consideration that the dimensions of the inner chamber will be slightly reduced compared to the standard ones.
The professional gas pizza oven, once it is switched on, operates at maximum power until the desired temperature is reached, subsequently switching to a minimum temperature that will be kept constant for as long as it takes for the dough to brown.
Advantages:
Most of Ristoattrezzature's electric pizza ovens are equipped with manual thermostats for the independent regulation of temperature, floor and ceiling: this allows for greater uniformity of heat inside the cooking chamber. The digital versions of some professional ovens also make it possible to programme the switch-on, switch-off and process according to the time required for cooking (continuous or discontinuous).
Advantages:
Contact us now to realise your dream of setting up the place you have always wanted. Buying on Ristoattrezzature has never been so easy and safe!
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